Homemade dumplings with meat

The best homemade dumplings with meat in all respects are homemade dumplings, the taste of which cannot be compared with any purchased semi-finished product. Meat dumplings at home are the choice of every caring housewife, who is used to doing everything herself and personally controlling the whole process.

Like the ingredients, the dumplings dough recipe itself is very simple. The classic unleavened dough is kneaded in the most usual way, from which dumplings, steam manti, homemade noodles and many other flour dishes are then prepared. But, we will improve a little and prepare a dough with herbs.

Homemade dumplings

Pour slightly warmed kefir into a deep bowl, beat in an egg, add salt and stir thoroughly. Finely chop the herbs and mix. In the classic version, ordinary boiling water is used instead of kefir, and greens are not added at all.

Sift flour and knead the dough. The exact ratio of flour to liquid must be adjusted by eye. If necessary, you can add flour.

As a result, you should get a dough of medium hardness, which will not stick to hands and dishes. Insist 20 minutes in a warm place.

For the filling, place the minced meat in a cup, add onion, chopped into small cubes, chopped garlic, salt and pepper and mix everything thoroughly.

Divide the pre-prepared dough into several parts and roll each part separately into a not thick layer.

Cut out circles with a diameter of 5-6 cm from the rolled dough using a large glass or a special device.

Put the minced meat in the center of the cut circles and form the dumplings in a convenient way.

Pour water into a wide saucepan, salt, add bay leaves and boil. Put the dumplings in small batches in boiling water and, stirring occasionally, boil them for 7-10 minutes until they float to the surface.

Using a colander, transfer the prepared homemade meat dumplings to a plate and serve only hot, with sour cream or some of your favorite sauce.

Homemade dumpling dough is comparatively tastier than store-bought dough. And the prepared dough on kefir turns out to be incomparable.